{"id":1737,"date":"2020-10-12T13:29:05","date_gmt":"2020-10-12T13:29:05","guid":{"rendered":"https:\/\/maaneiu.ee\/?p=1737"},"modified":"2020-12-03T12:27:32","modified_gmt":"2020-12-03T12:27:32","slug":"porru-kartuli-pureesupp","status":"publish","type":"post","link":"https:\/\/maaneiu.ee\/?p=1737","title":{"rendered":"Porru-kartuli p\u00fcreesupp"},"content":{"rendered":"\n

S\u00fcgisel – kui on valminud p\u00f5llul nii kartul kui ka porrulauk, tuleb nad panna patta ja keeta supiks. Talupojalikult tagasihoidlikud koostisosad, kuid k\u00f5hut\u00e4ide missugune. Kuna mina kasutasin enda kasvatatud porrulauku, siis kasutasin nad peaaegu ladvani \u00e4ra. Lisatakse juurde ka koort, aga seda mul kunagi kodus pole, seega praadisin neid suuremas koguses v\u00f5is, sest v\u00f5i on \u00fcks maailma parimaid asju ja lisasin l\u00f5puks sulatatud juustu. Peale praetud head l\u00e4bikasvanud sinki ja valmis ta ongi :).
See supp on p\u00e4rit Prantsusmaalt, seal on tal nimeks vichyssoise<\/em> ja s\u00fc\u00fcakse teda k\u00fclmalt.<\/p>\n\n\n\n

Vaja on:
2 porrulauku
u 4 spl v\u00f5id
u 10 v\u00e4iksemat kartulit
1 – 1,5 l vett <\/strong>(olenevalt kui paksu v\u00f5i vedelat eelistad)
sool;pipar
2 spl sulatatud juustu
u 200-300 g sinki v\u00f5i peekonit<\/strong><\/p>\n\n\n\n

K\u00f5igepealt v\u00f5tsin p\u00f5llult \u00fcles porrulaugu ja l\u00f5ikasin ta pikku-pidi pooleks, et saaks k\u00f5ik lehevahed puhtaks pesta, sest sinna koguneb palju mulda ja muid putukaid-mutukaid. <\/p>\n\n\n\n

\"\"
Pikkupidi pooleks, et saaks k\u00f5ik mulla vahelt ilusti k\u00e4tte. Kui l\u00f5ikad kohe rattad ei saa kogu mulda k\u00e4tte.<\/figcaption><\/figure>\n\n\n\n
\"\"
Ilusad puhtad numpsikud, valmis l\u00f5ikumiseks<\/figcaption><\/figure>\n\n\n\n
\"\"
V\u00f5i, hakitud porru ja sool.<\/figcaption><\/figure>\n\n\n\n

Siis hakin nad viiludeks, panen potti kogu v\u00f5i koguse, siis porru peale, lisan natuke soola ja hakkan neid hautama, et ei oleks toorest maitset. Aega l\u00e4ks umbes 10-15 min. <\/p>\n\n\n\n

\"\"
Piisavalt pehmeks haudunud, saab lisada vee ja kartulid<\/figcaption><\/figure>\n\n\n\n
\"\"
Tubli-tore kartul, alati hea<\/figcaption><\/figure>\n\n\n\n
\"\"
Hautatud porrudele lisatud vesi ja toores kartul, kui k\u00f5ik pehme saab p\u00fcreestada<\/figcaption><\/figure>\n\n\n\n

Samal ajal koorisin ja l\u00f5ikusin kartulid. Kui porru pehme, lisan vee ja kartuli ning keedan niikaua kuni kartulid pehmed. Praen vahepeal ka peekoni \u00e4ra.<\/p>\n\n\n\n

\"\"
Ilus sink, mis vaja praadida ja p\u00e4rast supile ilus garneering ning maitselisand.<\/figcaption><\/figure>\n\n\n\n

Saumiksriga p\u00fcreestan segu, lisan soola, pipart ja sulatatud juustu. <\/p>\n\n\n\n

\"\"
K\u00f5ik pehme, p\u00fcreestan saumikseriga<\/figcaption><\/figure>\n\n\n\n
\"\"
Viimasena juurde sulatatud juust ja sool;pipar maitsej\u00e4rgi \ud83d\ude42<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

S\u00fcgisel – kui on valminud p\u00f5llul nii kartul kui ka porrulauk, tuleb nad panna patta ja keeta supiks. Talupojalikult tagasihoidlikud koostisosad, kuid k\u00f5hut\u00e4ide missugune. Kuna mina kasutasin enda kasvatatud porrulauku, siis kasutasin nad peaaegu ladvani \u00e4ra. Lisatakse juurde ka koort, aga seda mul kunagi kodus pole, seega praadisin neid suuremas […]<\/p>\n","protected":false},"author":1,"featured_media":1738,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[17],"tags":[48,46],"_links":{"self":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/1737"}],"collection":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1737"}],"version-history":[{"count":2,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/1737\/revisions"}],"predecessor-version":[{"id":1749,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/1737\/revisions\/1749"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/media\/1738"}],"wp:attachment":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}